2 pounds cipollini onions (about 2 sacks) or 1 1/2 pounds red or yellow pearl onions
3 pounds stew beef or beef chuck, cut into 2- to 2 1/2-inch pieces
Freshly ground black pepper
2 to 3 tablespoons vegetable or olive oil
3 tablespoons butter
2 tablespoons chopped fresh thyme
1 teaspoon ground allspice
Pinch ground cloves
Freshly grated nutmeg
2 teaspoons honey
1/2 cup dry sherry
1 1/2 to 2 cups beef stock
4 large underripe brown-skin pears, peeled and cut into 4 to 6 wedges each
1 cup sour cream or creme fraiche
1/4 cup finely chopped chives
1/4 cup heavy cream
3 tablespoons prepared horseradish, such as Gold's
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